The struggle is real y’all. What struggle you ask? Finding gluten free pizza that doesn’t taste like cardboard!
I set out on a mission this week to make a better gluten free crust!
My first thought was, the reason that gluten free crusts don’t typically work is because dough needs gluten to stretch, thus the more stretched out, thinner crusts end up being hard and crumbly (the cardboard effect).
My second thought was back to the delicious Deep Dish Pizza Dough Recipe I made a few years ago on LLB where I added cornmeal to the dough. Cornmeal = gluten free. Ding! My secret ingredient to gluten free pizza crust. That, and the amazing Premium Gold Gluten Free Flour I used!
The crust was thick and crisp without being hard and crumbly. Mission accomplished!
- ¼ oz yeast
- 1 ¾ cups warm water
- 2 tbsp sugar
- 3 cups Premium Gold Gluten Free Flour
- 2 tsp baking powder
- 1 tsp salt
- ½ cup cornmeal
- ¼ cup olive oil
Start by combining the yeast, water and sugar in a large bowl. Allow to sit for 5 minutes or until the mixture bubbles.
Add the flour, baking powder, salt, cornmeal and olive oil.
Mix well until a large ball forms. If too dry, add more water, if too sticky, add more flour.
Place the ball into a bowl covered in olive oil.
Cover with plastic wrap and allow to rise for an 30-45 minutes in a warm area.
Preheat the oven to 425°.
Divided the dough in half and spread into two pizza shapes on baking stones.
Bake 10-12 minutes.
Remove and add toppings. I topped mine with fresh ricotta, mozzarella, parmesan, sliced cherry tomatoes, basil and a drizzle of balsamic vinegar. (Yum!)
Return to the oven and bake for an additional 15 minutes.
I fed this pizza to my non-gluten-free friends for dinner last night and they went back for seconds!
♣ Vegetarian Option: This recipe is vegetarian (the dough is also vegan!)
♦ Gluten Free Option: This recipe is gluten-free.
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